All dahlia flowers and tubers are edible. The flavors vary greatly depending on the conditions in which they were grown. Flavors range from water chestnut through to carrot, celery, and apple. Heirlooms are much more flavorful than modern hybrids. The flowers make the most amazing garnish for cakes. So many colors and sizes.
The tubers are similar to jicama with a crisp, juicy texture. Flavor ranges from bland to mildly sweet.
Edible parts: Petals, tubers
Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.
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